25+ Savory Vegetarian Pumpkin Recipes

Earthy mushrooms, garlicky spinach and a creamy, savory pumpkin base replace the usual ground beef and canned soup in this fall makeover of a Midwest classic. It all bakes in one skillet under a golden layer of crispy tots, and it's easy to make completely vegan.

A flaky, free-form crust wraps a nutty walnut, sage and Parmesan filling, topped with a fan of tender roasted pumpkin wedges. It looks like a showstopper, but it's really just pie crust folded around two simple fillings, which makes it a perfect vegetarian main for Thanksgiving.

Little sugar pie pumpkins become edible bowls for buttery mushrooms, baby spinach, crusty bread and melty Swiss cheese. Everyone gets their own pumpkin, so it's a cozy, impressive main dish for a holiday table or any chilly fall night.

Pumpkin puree makes a silky, alfredo-style sauce without any heavy cream, and a blanket of sharp white cheddar and crispy fried sage finishes it off. It's a cheesy, golden pasta bake that's easy enough for a weeknight.

This creamy risotto simmers pumpkin with white wine and fresh sage, then gets a handful of baby spinach stirred in at the end. Making it in an Instant Pot or any pressure cooker means no standing at the stove stirring.

Nutty, chewy pearl barley stands in for rice in this hearty risotto, folded with caramelized roasted pumpkin, baby spinach, butter and Parmesan. It's a fun twist on a classic, and filling enough for dinner on its own.

A homemade roasted pumpkin sauce coats your favorite pasta in this creamy, dairy-free dinner. You need just a handful of simple ingredients, and it's on the table in about 30 minutes.

Real pumpkin puree makes this dairy-free mac and cheese extra creamy, cheesy and golden. It's a grown-up take on the childhood favorite, and it's gluten-free if you use gluten-free pasta.

Pumpkin, black beans, tomatoes and smoky chipotle peppers in adobo simmer all day into a thick, cozy chili that cooks itself while you're out. It's naturally gluten-free and completely vegan if you skip the goat cheese on top.

Red kuri squash (or any pumpkin you have) gets tossed with an abundance of colorful vegetables for a simple, healthy dinner. It's ready in under 30 minutes and perfect over rice on a cold evening.

Roasted pumpkin, nutty black rice, fresh cilantro and a quick homemade green curry paste make hearty, golden-edged patties with bright Thai flavor. They're vegan, naturally gluten-free and sturdy enough to pile high with slaw and sweet chili sauce.

Thick slices of pumpkin get a sticky, sweet-and-salty miso honey glaze and bake in parchment parcels right on top of fluffy quinoa, so every grain soaks up the sauce. It's a cozy, gluten-free fall dinner that's mostly hands-off.

Flaky, buttery puff pastry wraps a smoky filling of roasted pumpkin, caramelized onion and homemade harissa. They're the party food that disappears first, and they're just as good cold the next day.

Crisp pastry is topped with harissa-spiced pumpkin, tangy yogurt and crumbled feta cheese. Serve them as a party appetizer, or with a green salad for a light lunch.

Sweet roasted pumpkin and sticky caramelized onion jam fill a buttery, free-form pastry, finished with fresh thyme. It's a rustic savory tart that looks impressive but needs just a handful of ingredients.

Crunchy outside and soft and pillowy inside, this focaccia gets a gentle sweetness from pumpkin and a colorful topping of bell peppers, zucchini, mushrooms and red onion. It's accidentally vegan and a great first bread for beginner bakers.

Crusty bread cubes soak up a savory pumpkin-broth custard, then get tossed with sautéed apple, onion, fresh herbs and sharp cheddar. It bakes up soft on the bottom and golden and crisp on top, just right for the Thanksgiving table.

Butternut pumpkin roasts with honey and nutmeg until the edges caramelize, then gets blended with onion, garlic, celery and rosemary. It's silky, sweet and savory all at once, with only about 15 minutes of hands-on work.

Lemongrass, ginger and cilantro give this silky pumpkin soup a fragrant, gently spiced Thai twist, and coconut milk makes it rich and creamy. It cooks in one pot and it's naturally vegan and gluten-free.

Creamy cannellini beans and a spoonful of homemade harissa turn pumpkin into a hearty soup with a little kick. It's vegan, gluten-free and just the thing for a chilly, rainy evening.

Roasted sugar pumpkin, cauliflower rice and a splash of coconut milk blend into a velvety bowl that tastes far richer than it is. It's a light, easy and 100% vegan fall dinner.

Everything roasts together on one sheet pan, then gets blended with stock and fresh rosemary into a thick, velvety soup. Potatoes are the secret: they make it creamy with no cream, milk or dairy at all.

Canned pumpkin, coconut milk and a spoonful of curry powder come together in one pot for a creamy, warmly spiced soup. It's made with pantry staples and tastes like it simmered all afternoon, even on a busy weeknight.

Fresh sugar pumpkin, vegetables and protein-packed beans make this spicy soup hearty enough to be dinner on its own. Serve it as a Thanksgiving starter or as a one-pot meal on a cold night.

Maple-roasted pumpkin, fluffy quinoa, chickpeas and baby spinach are tossed in a creamy avocado balsamic dressing for a warm salad that eats like a full meal. With about 27 grams of protein per bowl, it's vegan, gluten-free and oil-free, too.

Caramelized roasted pumpkin sits on fluffy quinoa with fresh mint and parsley, toasted sunflower seeds, red chili and plenty of lime. It's bright and hearty, and just as good packed cold for lunch the next day.

Za'atar-roasted pumpkin tops a fluffy, gently spiced quinoa pilaf with sweet persimmon, pomegranate seeds, pistachios and fresh cilantro. It's vegan, naturally gluten-free and pretty enough for a holiday table.

Canned pumpkin, chickpeas and tahini blend with warm curry spices into a silky, golden dip that tastes like fall in a bowl. All you need is a can opener, a food processor and some pita or veggies for dipping.

Crisp little pastry cups are filled with pumpkin, tangy cotija cheese and rich Mexican crema. They take about 15 minutes to make and are perfect for a Halloween party or a Thanksgiving appetizer spread.